Pulled pork

Get your friends together and share the love with this pulled pork recipe. It’s tender, juicy and moreish. Perfect in rolls with crunchy slaw and a nice cold beer.

4 hours

4

Hard

• 2kg Field & Flower pork shoulder, boned and rolled
• 1 500ml bottle of dry cider

Dry Rub:
• 1½tbsp caraway seeds
• ½tbsp Szechuan pepper
• Zest of 1 orange
• ½tbsp ground cinnamon
• ½tbsp dark brown sugar
• 1 garlic clove

Sauce:
• 1 onion
• 1 garlic clove
• 1 orange, juice & zest
• 2tbsp dark brown sugar
• 200ml cooking liquor (from cooking)
• 1tsp tomato puree

Coleslaw:
• ½ red cabbage, chop/shred using mandolin/grater
• ½ spring cabbage, chop/shred using mandolin/grater
• 2 carrots, chop/shred using mandolin/grater
• 2 apples, chop/shred using mandolin/grater
• 3tbsp mayonnaise
• Dash of apple cider vinegar
• 6 bread rolls

1. Prepare the pork the night before. Make the dry rub by grinding the ingredients together to a fine powder. Massage into the pork, making sure you get it in to all the nooks and crannies. Wrap in cling film and place in the fridge overnight.

2. Remove the pork from the fridge about an hour before you intend to cook it, to allow the meat to reach room temperature.

3. Preheat oven to 130°C/Gas 2 and cook the pork in a deep-sided roasting tray for 1½ hours. Remove from the oven and pour the bottle of cider over and around the pork.

4. Return to the oven for a further 2 hours, turning and basting half way through.

5. Remove the pork from the oven and pour the cooking liquor into a bowl.

6. Remove the string and fat, and using two forks, pull apart the pork – it should be very tender.

7. To make the sauce, blitz the onion and garlic to a puree. Combine the puree together with the sauce ingredients, and reduce in a saucepan until thickened. Pour over the pulled pork, and return to the oven for a final 30 minutes.